Name: Tuna, White Bean & Dill Salad
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 tablespoons plus 1 teaspoon, honey Dijon-style mustard, divided; 2 tablespoons light mayonnaise; 2 tablespoons olive oil; 2 tablespoons cider vinegar, divided; 1.125 teaspoons dried dill, divided; 0.125 teaspoon kosher salt; 1 (15 ounce) can no-salt-added cannellini beans (white kidney beans), rinsed and drained; 2 (5 ounce) cans solid white tuna (water pack), drained and broken into chunks; 0.33333334326744 cup chopped red onion (1 small); 6 cups fresh baby spinach; 2 cups cubed, cooked and chilled beets (see Tip); 1 sprig Chopped fresh dill and/or ground pepper

Question 1

How should I store leftovers?

Accepted Answer

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy cold depending on the dish.

Question 2

Can I make this recipe ahead of time?

Accepted Answer

You can prep the ingredients in advance and cook when ready. Most components reheat well; add fresh garnishes just before serving for the best presentation.

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